Nutritional Analysis: Per 100g of lamb contains 13.3g protein, 34.6g fat, 0.7g carbohydrates, 11mg calcium, 129mg phosphorus, 2.0mg iron, plus B vitamins, vitamin A, niacin, etc.
Carrot Braised Lamb Ribs
Main Ingredients
Lamb ribs (3 ribs)
Seasonings
Carrot (1) Chopped scallions (to taste) Scallion whites (to taste) Ginger chunks (to taste) Garlic (to taste) Cooking wine (to taste) Salt (to taste) Sugar (to taste)
Cookware
Cooking pot, clay pot
1. Rinse the lamb ribs and cut into 1-inch pieces.
2. Soak in cold water for 1 hour. (Change water 2-3 times during soaking.)
3. Drain lamb ribs, blanch in boiling water to remove scum, then remove.
4. Wash and peel carrot, cut into chunks.
5. Heat a small amount of oil in a pot over high heat, add lamb ribs and stir-fry briefly.<
6. Pour in sufficient water, add scallion whites, ginger chunks, and a splash of cooking wine. Bring to a boil over high heat.
7. Transfer to a clay pot and simmer over low heat for 30 minutes.
8. Once the lamb is tender, add carrot chunks and salt. Continue simmering over low heat.
9. When the lamb ribs fall off the bone, sprinkle with chopped scallions.
10. Dish characteristics: Creamy broth, rich yet not greasy, deliciously savory. Braised Lamb Ribs Main Ingredients Lamb ribs (780g) Seasonings>Glehnia root (as needed) Scutellaria root (as needed) Ligusticum root (as needed) Large red dates (6) Cinnamon bark (small piece) Old ginger (1 piece) Garlic clove (1 large) Chunshengtang cooking wine (60g) Premium soy sauce (100g) Salt (a pinch)
Cookware
Wok, clay pot
1 Lamb ribs.This photo was taken later when I repurchased the ingredients.
2 These are the supporting ingredients.
3 Wash and slice the ginger. Peel and wash the garlic clove.
4 Bring water to a boil in a pot, add a teaspoon of salt, add the lamb ribs to blanch, then remove and drain well.
5 Heat oil in a wok, stir-fry the ginger slices until fragrant.
6. Add the lamb ribs and stir-fry briefly.
7. Add the garlic and continue stir-frying for a moment.
8. Add the seasonings and simmer for a while. (Salt not included)
9. Pour in 500g of water.
10. Add the supporting ingredients: glehnia root, scutellaria root, chuanxiong rhizome, red dates, and cinnamon bark.
11. Once boiling, transfer to a clay pot.
12. Bring to a boil over high heat, then reduce to low heat and simmer for three hours before turning off the heat.
13. Serve a bowl to taste.